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users rating4/4

Unbelievably awesome cookie. I didn't do the drizzle, because come on, enough is enough already with this cookie. Loaded up with chocolate chips, great tangyness from the craberries, just a really great cookie recipe here.

I will start off by saying I did make a few changes, My local grocery store did not have fresh OR frozen cranberries, so I subbed unsweetened tart cherries (which I doubled). I also replaced the milk chocolate chips with pecans, doubled the cinnamon, and replaced the extra 1/4 stick of butter with about 2tbs of shortening. These cookies were incredible, they were delicious the day I made them, but what is even better is that they actually got BETTER after a few days. I layered them in zip-lock bags separated by parchment and instead of going stale and hard like most cookies, they just kept getting chewier and better :D I have made several batches and everyone who has tried them loved them. I have also frozen the dough for later use and they come out just as good. Highly recommended,I do not give out a 4 fork rating lightly. As a note: These cookies spread A LOT, so be sure to give them plenty of room on the pan

I mostly followed the recipe and these got rave reviews. I mixed dried and fresh cranberries as I had some to use up, replaced all the chocolate chips with semisweet and white chocolate chunks and didn't bother drizzling choc after. I didn't measure the cranberries, but I'd say I put in more than 1/2 cup, as per the previous suggestions. I also refrigerated the dough before baking, easy and satisfying; the cranberries balance the sweetness of the chocolates nicely. While I wouldn't say they were greasy as one person said, I'd wager that the butter could indeed be cut down if one wanted.

Made these cookies to go in holiday treat baskets
that I give to friends. Had to make another batch
to keep for myself. Incredibly satisfying - tart
berries with dark chocolate, not overpoweringly
sweet. I have a new favorite cookie.

Been making for years and have decided this method is best: 1 cup of cranberries, all dark chocolate, no drizzle on top and most of all, FREEZE DOUGH BEFORE COOKING, slice frozen dough, then quarter. Freezing seems to enhance cranberry taste and help crisp.

These cookies were so easy to make and were wonderful right out of the oven! I loved the cranberries in them, so the second time I made them, I added an extra quarter cup of cranberries. Also, I left out the white chocolate because I don't care for it. I had to make them twice because my family would not stop eating them all... by the end of the first day, I only had nine left! So I froze these nine and, tonight, made some more and froze them! I think this speaks for itself!

Considering the rave
reviews (and blue
ribbon), this recipe
was a
disappointment. I
made it twice just
to give it a chance.
The proportion of
butter to flour/oats
is way too much.
The second time I
made it I used only
1 stick butter,
increased the
cranberries to 1
cup, and increased
the oats by 1/4 cup.
I think I could
have added another
1/4 cup oats,
because the
cookies were still
kind of greasy. For
my money, you're
better off making
your favorite
oatmeal cookies and
adding chocolate and
cranberries. And
don't forget the
nuts, I don't see
how a Christmas
cookie recipe can
have no nuts.

I'm a horrible baker
but was invited to
participate in a
cookie contest at
work so I broke out
the scale, converted
the flour and butter
volume measurements
to weight, and made
these exactly as
written. They were
fantastic - sweet
with a touch of tart
from the fresh
cranberries... so
much so that I
improved my previous
last place finish to
take the "master
baker" title.

These are OK. I'm
not as impressed as
previous reviews. I
did make an error in
the butter but it
should not have made
that much of a
difference. I used
salted instead of
unsalted. I read
through it too
quickly. I did not
add white choc. to
the recipe but
drizzled on the top
after cooling. Also
again I didn't pay
attention - I baked
2 pans at a time -
that is why it took
about 7 min longer
to cook. My bad. I
doubled the cinnamon
as suggested. I
added a bit more
choc chips of the
semi-sweet to make
up for not adding
white chips. I also
boosted the
cranberries a bit
more, also as
reviewed. Also,
didn't care for the
texture. I think
I'll try the
cranberries in a
toll-house choc.
chip type recipe
though. Good
recipe, not great.

Yummy cookie. I took the suggestions of previous reviewers and doubled the cranberries and omitted the white choc. chips in the batter. I also used only a half cup of semi sweet choc. chips. They turned out perfect.